Ingredients
Hotcake Batter
Hotcake batter, in-house (BAK-HOTC-001)240 g (3 × 80g)
Vanilla bean, scraped¼ pod
Whipped Honey (batch)
Honey, local150 g batch
Butter, unsalted, soft150 g batch
Finish (per plate)
Whipped honey30 g
Butter ball10 g
Maple syrup (PURCHASED)30 ml
Method
1
Whipped honey (batch ahead): beat honey + softened butter until light and pale, 4 min on medium. Hold at room temp.
2
Heat flat-top to 180°C. Lightly oil.
3
Ladle three 80 g rounds, spaced. Cook until bubbles open across the surface (~2 min), flip once. Cook 90 sec the second side.
4
Stack three hotcakes slightly off-centre on a warm plate.
5
Quenelle of whipped honey on top, butter ball beside.
6
Drizzle maple syrup down the side of the stack — guest pours more from a small jug.